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For Tuna-&-Tomato Mac & Cheese :
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8 ounces (about 3 cups) whole-wheat rotini pasta
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2 tablespoons all-purpose flour
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1 cup nonfat milk, divided
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1/2 cup grated extra-sharp cheddar cheese
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1/2 cup grated pepper jack cheese
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1/4 teaspoon ground ancho chile powder (see Notes)
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1/4 teaspoon freshly ground pepper
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1 1/2 cups reduced-fat cottage cheese, preferably low-sodium
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1 5- to 6-ounce can chunk light tuna (see Notes), drained and flaked
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1 10-ounce can diced tomatoes with green chiles (see Notes), drained
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1/4 cup crumbled tortilla chips, preferably blue corn
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Notes: Ancho chile powder, made from dried poblano peppers, has a mild, sweet spicy flavor. Look for it in the spice section of well-stocked supermarkets.
Chunk light tuna, like all fish and shellfish, contains some mercury. According to the FDA and EPA, women who are or might become pregnant, nursing mothers and young children should limit their consumption to 12 ounces a week of fish with lower mercury, including canned “light” tuna. Consumption of albacore tuna (which is labeled “white”) should be limited to no more than 6 ounces a week. And, if you’re looking for an environmentally sustainable canned tuna option, check the label—tuna that was caught by troll or pole-and-line is considered the best choice, according to Monterey Bay Aquarium’s Seafood Watch Program. Or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council.
We like to use flavorful Rotel brand diced tomatoes with green chiles—original or mild—in place of regular diced tomatoes in Southwest-inspired dishes. Find them near other diced tomatoes and/or in the Mexican-food section at most supermarkets.
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